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curious bout two things:
how many people did you serve?
why did you do the tasting? maybe ill answer my own question in that i assume you work at a place that does tastings as an event a few times a year or monthly or what have you.

last last comment i really like many of the flavors used in particular i like yuzu and fluke shashimi which i have had a few times but adding in basil watermelon sounds nice.

This dinner was for four guests. We don't do them often but it was for a member who we are fond of so the idea got kicked around and we thought we would have some fun on an otherwise slow night.

It was all pretty synergistic how the menu came together. Three of us pretty much came up with this on a moments notice. Just talked about what we had in house or how we could put some new spins on things technique wise. The flavors are pretty classic combinations so it was cool to present them in a new way. Our guests for this meal are pretty open minded and like trying new or different things too.

Some of the dishes were conceptualized and executed 100% by one person or another. While others were composed together. A good team effort all around.